Cinnamon Maple Glazed Acorn Squash for the Holidays

This Holiday Glazed Acorn Squash with pomegranates and toasted pine nuts is a bright, healthy side that’s perfect for your seasonal table.

I love the holidays: the tree draped in favorite ornaments, music filling the house, guests coming and going, and a calendar full of festive gatherings. One of my favorite parts is putting together a balanced holiday menu—classic dishes alongside lighter, colorful sides. This glazed acorn squash is savory with a touch of sweetness, accented by tart pomegranate seeds, crunchy toasted pine nuts, and fresh mint. It’s easy to prepare, looks beautiful on the table, and adds a nutritious counterpoint to richer holiday dishes.

The aroma while this squash is roasting is irresistible — warm, sweet, and a little tangy from the glaze. The recipe is straightforward and scales well for a family dinner or a larger gathering. Below you’ll find the full ingredient list, clear instructions, and helpful tips for cutting, roasting, and serving the squash.

Holiday Glazed Acorn Squash

Ingredients

Main

• 4 to 5 acorn squash
• 4 shallots, sliced
• 3 Tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp ground black pepper

For the Glaze

• 1/3 cup honey
• 1/2 cup apple cider vinegar
• Pinch of sea salt

For the Topping

• 1/2 cup pomegranate seeds
• 1/4 cup pine nuts, toasted
• 1/4 cup fresh mint, chopped

Instructions

1. Preheat the oven to 400°F (200°C).
2. Rinse the acorn squash and slice each one in half lengthwise through the stem. Scoop out the seeds and stringy flesh. Slice each half along the natural ridges into wedges about 1/2 to 1 inch thick, depending on squash size. Place the slices in a large bowl.
3. Add the sliced shallots, olive oil, salt, and pepper to the bowl. Toss until the squash and shallots are evenly coated.
4. Arrange the squash in a single layer on two baking sheets lined with parchment or lightly oiled. Roast for 30–40 minutes, turning each piece once and rotating the pans halfway through, until the squash are tender and caramelized at the edges.
5. While the squash roasts, prepare the glaze: combine the honey, apple cider vinegar, and a pinch of sea salt in a small saucepan. Bring to a boil over high heat, then reduce to a simmer. Cook for 5–8 minutes, watching closely, until the mixture has reduced by about 1/2 cup and thickened into a glossy glaze.
6. Transfer the roasted squash to a serving platter. Drizzle the warm glaze over the squash, then sprinkle with pomegranate seeds, toasted pine nuts, and chopped mint. Serve warm.

Tips and Variations

• How to cut acorn squash safely: use a sharp, heavy knife and a stable cutting board. If the squash is especially firm, microwave it for 30–60 seconds to soften the skin slightly before slicing.
• Substitutions: if you prefer a different sweetener, use maple syrup in place of honey. For a nuttier crunch, substitute chopped walnuts or toasted almonds for the pine nuts.
• Make-ahead: roast the squash and store it in an airtight container in the refrigerator for up to 2 days. Reheat gently in a 350°F oven and add the glaze and toppings just before serving.
• Presentation: arrange slices in overlapping rows on a platter and finish with a few extra pomegranate seeds and mint sprigs for color.
• Scaling: this recipe multiplies easily—double the ingredients for a larger gathering and roast on additional baking sheets if needed.

Serving Suggestions

This glazed acorn squash pairs nicely with roasted pork tenderloin, herb-roasted turkey, or a grain-based salad for a vegetarian option. The balance of sweet, tart, and crunchy elements makes it versatile alongside both rich and lighter mains.

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